The aroma of freshly baked bagels wafts through the kitchen, filling the air with warmth and comfort. As a child, I remember weekends spent in my grandmother’s kitchen, where she would mix, knead, and shape dough by hand, transforming simple ingredients into delicious treats. This Sourdough Blueberry Bagels recipe brings back those cherished memories. It’s not just about baking; it’s a way to connect with loved ones and enhance ordinary mornings with something extraordinary. You’ll be pleasantly surprised by how the sourdough culture adds depth of flavor to these chewy bagels, while the blueberries lend a burst of sweetness in every bite.

why make this recipe

Making Sourdough Blueberry Bagels offers a delightful blend of flavors and textures. The unique fermentation from sourdough not only elevates the taste but also adds a lovely chewiness that you won’t find in typical bagels. Plus, incorporating fresh blueberries brings a beautiful burst of flavor and color. This recipe is perfect for those cozy weekends when you want to indulge in something special yet comforting. They are great for breakfast or as a snack during the day.

how to make Sourdough Blueberry Bagels

Ingredients:

150 grams fresh or frozen blueberries
150-200 grams water (see notes in directions)
150 grams active sourdough starter
40 grams sugar
500 grams bread flour
10 grams salt
75 grams dried blueberries (optional)
20 grams honey (for boil bath)

Directions:

Prepare the Blueberries:

In a small saucepan, add 150g fresh or frozen blueberries over medium-low heat. Cook for about 5 minutes while stirring occasionally.
Turn off the heat and mash the blueberries with a fork. They’ll become juicy as they cook or once you mash them.
Using a fine mesh strainer, pour the warm blueberries into a small bowl. Press the blueberries to extract the juice.
Add enough water to the blueberry juice to reach 250g total weight. Then, combine the mashed blueberries with the juice and water mixture, bringing the total to roughly 300g.

Make the Dough:

In a large bowl, mix 150g sourdough starter, the blueberry/water mixture, and 40g sugar until blended. It will look like a blue, milky liquid.
Add 500g bread flour and 10g salt. Mix until well combined; the dough will be shaggy.
Knead the dough by hand for 5-6 minutes. It might feel rough and stiff, but that’s okay. Cover the bowl with a damp towel and let it rest for 60 minutes.

Stretch and Fold:

After 1 hour, knead the dough again for 30 seconds. If you’re using dried blueberries, add them at this stage.
Cover and let the dough rest until it doubles in size. This will take about 8-12 hours, so I prefer an overnight rise.

Shape:

Once the dough has risen, place it on a work surface and stretch it into a rectangle. Cut into 8 equal pieces.
Shape each piece into a ball, then use your thumb to punch a hole in the center, stretching it slightly.

Second Rise:

Line a baking sheet with parchment paper and place the bagels on it. Cover with a damp towel and let them rest for 20-60 minutes.
You can also place the bagels in the fridge for up to 24 hours if you aren’t ready to bake yet.

Boil Bath:

Preheat the oven to 425°F (220°C).
Fill a large pot with water and mix in 20g honey. Bring it to a boil.
Boil each bagel for 30 seconds on each side, then place on a cooling rack.

Bake:

Bake for 20-25 minutes until golden brown. Move the bagels to a cooling rack when done.
Enjoy one while still warm, spread with butter for an unbeatable treat.

how to serve Sourdough Blueberry Bagels

These bagels are fantastic on their own or lightly toasted. Serve with butter, cream cheese, or your favorite jam for a delicious start to your day. Pairing them with coffee or tea makes for a simple yet satisfying breakfast or snack.

how to store Sourdough Blueberry Bagels

If you have any bagels left over, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Just wrap each bagel in plastic wrap and place them in a freezer bag. They’ll last for about a month and can be toasted directly from the freezer.

tips to make Sourdough Blueberry Bagels

Make sure your sourdough starter is active and bubbly for the best rise.
Adjust the amount of water you add based on the juiciness of your blueberries.
Kneading by hand may take more time, but you’ll enjoy better results compared to using a machine.
Experiment with different berries or add nuts for a tasty variation.

variation

You can vary this recipe by using raspberries or cranberries instead of blueberries for a different fruity flavor. Adding a sprinkle of cinnamon can also add a nice warming touch.

FAQs

1. Can I use dry blueberries instead of fresh?

Yes, you can substitute dried blueberries, but fresh ones provide more moisture and flavor.

2. How do I know when my dough has risen enough?

Your dough should double in size. You can also gently press it with a finger; if the indentation remains, then it’s ready.

3. Can I use all-purpose flour instead of bread flour?

Yes, you can. However, bread flour will give your bagels a chewier texture due to its higher protein content.

4. Is it necessary to boil the bagels before baking?

Yes, boiling the bagels helps achieve that classic bagel texture and shiny surface. Don’t skip this step!